Roasted Rosemary Hasselback Potatoes Recipes

ROSEMARY-GARLIC HASSELBACK POTATOES

Steps:

• Heat oven to 375°F. In large bowl, stir together butter, oil, chopped rosemary, garlic, salt and pepper.
• Add potato slices to butter mixture; toss to thoroughly coat slices. Pick up potatoes by the handful, and place slices 1 on top of another, forming a small stack. Place potato stack on its side in ungreased 8-inch square (2-quart) baking dish. Continue making small stacks with remaining potatoes and arranging them side-by-side in dish to form 3 rows of tightly packed stacked slices. Scrape bowl for any remaining butter mixture, and spread over potatoes.
• Bake 1 hour. Sprinkle with Parmesan cheese. Bake 15 to 20 minutes longer or until potatoes are fork-tender and golden brown on top. Garnish with sprigs of fresh rosemary. Let stand 10 minutes before serving.

ROASTED ROSEMARY HASSELBACK POTATOES

Steps:

• Preheat the oven to 425°F.
• Cut slits on the potatoes being careful not to cut through completely. Next place the potatoes in a bowl and drizzle half of the olive oil and butter over the potatoes reserving the rest. Season with the chopped garlic and salt and pepper.
• Arrange the potatoes on a baking sheet and sprinkle with the chopped rosemary. Bake for 15 - 20 minutes until the potatoes start to fan out. Brush the reserved olive oil and butter over the potatoes allowing it to drip in between the slices. Continue roasting until golden brown, another 15 minutes. Serve hot.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

ROSEMARY HASSELBACK POTATOES

Steps:

• Preheat the oven to 425 ̊. Mix the butter, olive oil, rosemary, salt and a few grinds of pepper in a large bowl.
• Place a potato in the curved part of a wooden spoon. Make a series of deep cuts in the potato 1/8 inch apart, cutting almost all the way through. (The edges of the spoon will prevent you from cutting to the other side.) Repeat with the remaining potatoes.
• Toss the potatoes with the butter mixture. Place cut-sides up on a rimmed baking sheet and bake until tender and crisp, 75 to 80 minutes. Gently shake the pan to coat the potatoes with the melted butter. Season with salt.

ROSEMARY ROASTED POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
• Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
• Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
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• Sprinkle with remaining rosemary and serve.